Healthy and Sweet Acorn Squash Bisque
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 149.7
- Total Fat: 1.8 g
- Cholesterol: 2.1 mg
- Sodium: 508.7 mg
- Total Carbs: 31.2 g
- Dietary Fiber: 1.8 g
- Protein: 3.9 g
View full nutritional breakdown of Healthy and Sweet Acorn Squash Bisque calories by ingredient
Introduction
Good healthy choice for vegetarians and diabetics. Good healthy choice for vegetarians and diabetics.Number of Servings: 8
Ingredients
-
2 medium acorn squash
1 tablespoon olive oil
1/2 cup chopped onion
14 ounces reduced-sodium chicken broth
1/4 cup water
2 tablespoons packed brown sugar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon pepper
1/2 can fat free sweetened condensed milk (14 oz can)
Directions
1. Preheat oven to 350.
2. Wash squash, halve and remove seeds.
3. Place squase halves cut side down in 3 quart baking dish.
4. Bake for 50-60 minutes or until tender.
5. Let squash cool for 10 minutes.
6. Using spoon remove squash pulp from the shells and discard shells.
7. In large saucepan heat oil over medium heat.
8. Add onions and cook until tender stirring frequently.
9. Add squash pulp, broth and water.
10. Cook over medium-high heat until mixture just reaches boiling, stirring frequently.
11. Stir in brown sugar, salt, cinnamon and pepper.
12. Remove from heat and let cool slightly.
13. Process mixture in blender or food processor until smooth and return to saucepan.
14. Stir in sweetened condensed milk.
15. Heat through.
16. If desired garnish servings with pumpkin seeds and additional cinnamon.
Makes 8 servings
Serving Size = 1 cup
Number of Servings: 8
Recipe submitted by SparkPeople user MOONEYML.
2. Wash squash, halve and remove seeds.
3. Place squase halves cut side down in 3 quart baking dish.
4. Bake for 50-60 minutes or until tender.
5. Let squash cool for 10 minutes.
6. Using spoon remove squash pulp from the shells and discard shells.
7. In large saucepan heat oil over medium heat.
8. Add onions and cook until tender stirring frequently.
9. Add squash pulp, broth and water.
10. Cook over medium-high heat until mixture just reaches boiling, stirring frequently.
11. Stir in brown sugar, salt, cinnamon and pepper.
12. Remove from heat and let cool slightly.
13. Process mixture in blender or food processor until smooth and return to saucepan.
14. Stir in sweetened condensed milk.
15. Heat through.
16. If desired garnish servings with pumpkin seeds and additional cinnamon.
Makes 8 servings
Serving Size = 1 cup
Number of Servings: 8
Recipe submitted by SparkPeople user MOONEYML.